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+ servings

Curry chick’n spread

Miriam Groot
This curry chick’n spread is super fresh and does super well at parties. Just dip in your cracker or fill up a wrap with this spread and some greens and you’re good to go!
Voorbereidingstijd 10 minuten
Totale tijd 10 minuten
Gang Salad, Side Dish, Snack
Keuken Dutch, Vegan
Porties 1 large bowl

Ingrediënten
  

  • 1 can of chickpeas mine was 400 gram
  • 5 tbsp plant yoghurt unsweetened
  • 2 1/2 tbsp vegan mayonaise
  • 1 1/2 tbsp lemon juice
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 2 spring onions chopped
  • handful of chives chopped finely
  • salt and pepper to taste

Optional

  • canned pineapple in water

Instructies
 

  • Rinse and drain your chickpeas, add them to a large bowl and mash them with a fork. It’s ok if there are still some whole chickpeas, but don’t leave too many of them unmashed.
  • Add the rest of the ingredients and mix well. Add salt and pepper to taste. Add more lemon juice to bring out the flavors, more yoghurt and mayo to make it creamy or more curry to make it even more flavorful if you like.
  • I like to add some chopped pineapple, but you can totally leave this out. In this recipe I used about 4 tbsp of chopped, canned pineapple.
  • ENJOY!

Notities

If you want to make it even more real, you can swap the chickpeas for vegan chicken pieces. I’d say around 300 grams, but feel free to experiment with this.
Trefwoord autumn, breakfast, dairy-free, fall, gluten free, less than 10 ingredients, snacks, spread, spring, summer, under 30 minutes, vegan
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